About Us
As one of the world’s top 100 golf courses, St George’s Hill Golf Club is dedicated to providing a hospitality experience that complements our outstanding course. Our F&B operation generated £1.3 million in turnover in 2025, and we continue to invest in people, product, and infrastructure to maintain the high standards expected by our members and the many guests who visit the Club each year.
We are now seeking an experienced Head Chef to join our passionate team of chefs and help further elevate our food o1ering. The selected candidate will report directly to the Executive Chef and the Club Operations Manager.
Role Overview
As Head Chef, you will play a key role in supporting the Executive Chef in the day-to-day running of the Club’s two kitchens and overall food operation. You will assist with preparation, service, menu development, and team supervision, ensuring that every dish reflects the high culinary standards expected.
The Still Room kitchen (Ground Floor – Bar Menu) operates seven days a week, serving breakfast, lunch and bar snacks. Opening hours are 07:00–18:00 in Summer and 07:00–16:00 in Winter.
The Main Kitchen operates flexibly to meet business needs and regularly hosts our popular Sunday Carvery lunches. During the season, it provides lunch service on Mondays, Wednesdays, and Thursdays, supporting match meals, section events, corporate and society golf days.
While the Club does not offer a regular dinner service, flexibility is essential as we host a circa 20 evening events throughout the year, for both members and guests.
Key Responsibilities
- Support the Executive Chef with menu development, dish costing, GP control, food preparation, and the smooth day-to-day running of both kitchens.
- Assume responsibility for the kitchen in the Executive Chef’s absence.
- Consistently prepare and deliver high-quality dishes, ensuring an exceptional dining experience for members and their guests.
- Lead, motivate, and support the team, including overseeing training, performance standards, and professional development.
- Monitor stock levels, support ordering processes, and minimise waste through effective stock rotation and e1icient kitchen management.
- Be personally responsible for full compliance with all Health & Safety, Food Safety, and HACCP requirements, including accurate record-keeping and daily checks, and oversee the team’s adherence to all safety protocols.
Qualifications & Requirements
- Previous experience in a golf club or similar environment is not essential but would be advantageous.
- Proven experience as a Head Chef or Senior Sous Chef.
- Minimum of 5 years’ experience in a professional kitchen, ideally with exposure to fine dining and high-volume service.
- Strong command of culinary techniques and presentation standards.
- Demonstrated leadership skills with experience managing and developing kitchen teams.
- A passion for food, creativity, and the ability to incorporate seasonal and modern culinary trends into menus.
- Excellent communication and interpersonal skills, with a professional and collaborative approach.
- Relevant culinary qualifications (e.g. NVQ, City & Guilds or equivalent).
- Level 3 Food Hygiene qualification.
What We Offer
- Generous salary package and pension scheme
- Average 45-hour working week
- 20 days’ holiday plus bank holidays
- Uniform and meals provided
- Monthly staff gratuities
- Annual staff fund payment
Please submit your CV and a cover letter outlining your culinary experience to: Tristan McIllroy (Club Operations Manager)
Email: [email protected]
Deadline for applications: Friday 10 July, 2026.
Pay: £40,000.00-£45,000.00 per year
Benefits:
- Company pension
- Discounted or free food
- On-site parking
Work Location: In person
